| Curried Lobster Stew
Christmas Eve Dinner
| 2 tbsp | butter |
| 1 large | onion, coarsely chopped |
| 1 | green bell pepper, seeded, deribbed and coarsely chopped |
| 1 medium | sweet red apple, peeled, quartered, cored and coarsely chopped |
| 1 tsp | curry powder |
| 1 | tomato, seeded and coarsely chopped |
| 250 ml | fish stock |
| 1 tsp | ground ginger |
| 350 g | cooked lobster meat, 2.5 cm pieces |
| salt and fresh ground pepper to taste |
Method
In a heavy-bottomed pot over medium heat, melt the butter. Add the onion, bell pepper, apple and curry powder and sauté, stirring, until the vegetables are tender-crisp, about 5 minutes.
Add the tomato, fish stock and ginger. Stir well and bring to a simmer. Reduce the heat to medium-low, cover and simmer gently until thickened and the vegetables are very tender, 20 minutes.
Stir in the lobster meat and continue to simmer gently, until the lobster is heated through for about 5 minutes. Do not overcook the lobster or it will be tough.
Season to taste with salt and pepper.
Spoon into warmed bowls over steamed rice, and serve.
Add the tomato, fish stock and ginger. Stir well and bring to a simmer. Reduce the heat to medium-low, cover and simmer gently until thickened and the vegetables are very tender, 20 minutes.
Stir in the lobster meat and continue to simmer gently, until the lobster is heated through for about 5 minutes. Do not overcook the lobster or it will be tough.
Season to taste with salt and pepper.
Spoon into warmed bowls over steamed rice, and serve.
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Author: fim 
  member since 17/04/2008 
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